Baked Potato Salad

Recipe Ingredients

4 1/2 lbs	2043g / 72oz	Potatoes - peel, 3/4" chunks
1/4 cup	59ml	Olive or vegetable oil
2		Italian salad dressing mix
1		Green pepper - chop (medium)
1		Sweet red pepper - chop (medium)
1		Green onions - chop
2		Tomatoes - chop (large)
4		Eggs; hard-cook - chop
5		Bacon; crisp - crumble
1 1/2 cups	355ml	Mayo
1 tablespoon	15ml	Vinegar
1 tablespoon	15ml	Lemon juice
2 teaspoons	10ml	Dried basil
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Pepper
1/4 teaspoon	1.3ml	Garlic powder

Recipe Instructions

In a large bowl, toss the potatoes with oil and dressing mixes. Place in 2 greased 13x9 pans. Bake, uncovered, at 400F for 45 minutes or until tender. Cool. Transfer to a large bowl; add peppers, onions, tomatoes, eggs and bacon.

Toss gently.

Combine remaining ingredients in small bowl; mix well. Pour over salad and stir gently. Cover and refrigerate for at least 1 hour.

Source:
Alice Waters, Chez Panisse, Berkeley, Calif.

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